Stir sour cream with water, lime zest and chilies in a small bowl. Set aside.

Combine cabbage with onion and lime juice in a medium bowl. Set aside.

Stir flour with salt in a medium bowl. Season with pepper.

Cut cod fillet into 1/2‑inch cubes.

Toss with flour mixture until completely coated.

Heat a large non‑stick frying pan over medium‑high. Add oil, then cod.

Cook until browned, 1 to 2 min per side.

Remove from heat.

Assemble tacos by filling TOSTITOS^® SCOOPS!^® tortilla chips with pineapple, then cabbage slaw, then cod. Top with sour cream mixture, then cilantro leaf. Serve immediately.